Antioxidant changes during domestic food processing of the...

Journal of the Science of Food and Agriculture 2014 / 04 Vol. 94; Iss. 6

Antioxidant changes during domestic food processing of the white shaft and green leaves of leek ( Allium ampeloprasum var. porrum )

Bernaert, Nathalie, De Loose, Marc, Van Bockstaele, Erik, Van Droogenbroeck, Bart
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Volume:
94
Language:
english
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.6389
Date:
April, 2014
File:
PDF, 135 KB
english, 2014
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